Nothing better than bbq ribs that are tender, smokey and just outright delicious. With this recipe I wanted to bring the heat so I introduced my favourite, scotch bonnet. If you’re not too keen on spice I recommend leaving out the seeds and using quarter of the pepper. Just wear gloves when chopping and avoid touching your eye if you do (as I’ve done this in the past).
But yes, I came up with this recipe playing around with a few of my favourite ingredients and flavours so I’m going to cut right into the chase and state ingredients and method below:
8oog to 1 kg of Ribs
1/4 onion (finely chopped)
1 Teaspoon of salt
1 tsp freshly ground Black pepper
1 tsp white Pepper
1 teaspoon pimento seeds (crushed) (optional)
1/2 Lemon & 1/2 Lime
red wine vinegar (optional)
2 cloves of garlic (chopped)
1 inch Fresh ginger chopped
2 sprigs of lemon thyme
1 sprig rosemary chopped.
Scotch bonnet, chopped.
Good quality Extra virgin Olive Oil
Honey or brown sugar (both if you’re feeling fancy).
All purpose seasoning (this is optional)
Marinate ribs in marinade and for 2 hours or best over night in the fridge, cook the ribs in a pot as shown in the video for 15 – 20 minutes on medium to low heat as this brings out the flavours and make a delicious stock for the ribs. Once its cooked transfer to oven tray and bake for 35-40 minutes (longer depended on tendency of the meat). when ribs are in the oven use ribs stock and cook on medium to high heat then add 2 tablespoons of bbq marinade or sauce (mine was store bought) mix well add some water then potatao starch (optional) and cook for further 2 minutes, once the times up set aside until ribs are cooked. Bring them out of the oven baste them in the delicious BBQ sauce and cooker a further 15 minutes once time is up place of a plate and enjoy. Watch Video below 🙂